Black Velvet Cake

why make this recipe

Black Velvet Cake is not just any dessert; it’s a showstopper that brings a unique twist to the classic chocolate cake. With its deep, rich color and soft texture, this cake stands out at any gathering. The combination of black cocoa and buttermilk gives it a distinct flavor that is both delicious and visually stunning. Whether it’s for a birthday, an anniversary, or just a special treat, this cake will not disappoint.

how to make Black Velvet Cake

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup buttermilk
• 1/2 cup unsalted butter, softened
• 1/4 cup vegetable oil
• 2 large eggs
• 2 tbsp black cocoa powder
• 1 tbsp unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tbsp white vinegar
• 1 tsp vanilla extract
• Black food coloring (gel or paste)

Directions:

1. Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans or line them with parchment paper.
2. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
3. Add the vegetable oil and mix until well combined.
4. Add the eggs one at a time, then mix in the vanilla extract and white vinegar.
5. In a separate bowl, sift together the flour, black cocoa powder, unsweetened cocoa powder, baking powder, baking soda, and salt.
6. Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients.
7. Add black food coloring a few drops at a time until you reach the desired shade.
8. Divide the batter evenly between the prepared pans and smooth the tops.
9. Bake for 25-30 minutes or until a toothpick comes out clean.
10. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

how to serve Black Velvet Cake

Serve Black Velvet Cake chilled or at room temperature. You can dust it with powdered sugar for a simple touch or pair it with whipped cream or vanilla ice cream for added indulgence. For extra flair, you can also top it with chocolate ganache or cream cheese frosting.

how to store Black Velvet Cake

To store Black Velvet Cake, wrap it tightly in plastic wrap or store it in an airtight container. It can be kept at room temperature for up to two days or in the refrigerator for up to a week. If you need to keep it longer, it can be frozen for up to three months. Just make sure to thaw it in the refrigerator before serving.

tips to make Black Velvet Cake

• Ensure all your ingredients are at room temperature before mixing for the best results.
• Don’t rush the mixing process; take your time to beat the butter and sugar thoroughly for a fluffy cake.
• For a more intense chocolate flavor, consider using a high-quality cocoa powder.
• Be cautious with the black food coloring; add it gradually to avoid an overly dark batter.

variation

You can add a twist to your Black Velvet Cake by incorporating different frosting flavors, like raspberry or caramel, to complement the rich chocolate taste. You can also try layering the cake with a fruity filling for added texture and flavor.

FAQs

1. Can I use regular cocoa powder instead of black cocoa powder?
Yes, you can use regular cocoa powder, but the cake will have a different flavor and color. Black cocoa powder gives it that unique dark shade and rich taste.

2. Can I make this cake ahead of time?
Absolutely! You can bake the cake a day or two in advance and store it in an airtight container until you’re ready to serve.

3. What can I use instead of buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5-10 minutes.